Looking for ways to reinvent the
same old chicken breast? This
week’s recipe features simple,
pan sautéed chicken, wrapped in
the warm, hearty flavors of
fall: almonds and apricots. It’s
a perfect cool weather dish that
is anything but boring. The
inclusion of dried apricots adds
texture, color and nutrients to
the dish, including vitamin C
and beta-carotene.

(As always, choose organic
content and fresh content as
much as possible for the
healthiest recipe.)

Instructions

1. Combine
vinegar and jam in a small pot
over medium to low heat. Cook,
stirring often, until the jam is
dissolved, approximately 3 to 4
minutes. Remove from heat and
stir in salt and pepper. Let
cool slightly and reserve ½ cup
of sauce. Place chicken and
remainder of sauce in a large
re-sealable plastic bag. Seal
and shake gently to coat. Place
in refrigerator and let marinate
for 1 to 2 hours.

2. In a small dry skillet, over
medium heat, toast almonds until
lightly browned, approximately 5
minutes. Remove from heat
immediately and set aside.

3. Place dried apricots in 1 cup
of very hot water for 2 minutes.
Remove and set aside. Chop
finely when cool.

4. Heat oil in a large skillet
over medium to high heat. Add
shallots and thyme and cook,
stirring often, until shallots
soften, about 1 minute. Remove
chicken from marinade,
discarding marinade. Add the
chicken to the pan and cook
until it starts to brown, about
2 minutes on each side. Add the
reserved apricot sauce and
softened chopped apricots. Stir
to fully coat chicken. Reduce
heat, cover and cook until
chicken is cooked through,
approximately 8 to 10 minutes.
Sprinkle with almonds and serve
immediately.

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